Chicken, Bacon and Avocado Salad
Tried and tested on Mediterranean shores, this salad recipe is ideal for romantic al fresco dining.
- 2 tomatoes cut in wedges
- Black pepper
- 3 cloves garlic
- 1 green pepper sliced
- 2 med potatoes
- 12 black and green olives
- 4 slices bacon
- 1 avocado sliced
- 1 hard boiled egg
- 2 boneless chicken breasts
- 1 small onion sliced in rings
- 1 Tbsp olive oil
- lettuce leaves
- 1 tsp balsamic vinegar
- Juice of 1/2 lemon
Peel and dice the potatoes and cook in boiling salted water for 2 minutes. Drain well and cool.
Fry the bacon until crisp, remove to drain on kitchen paper.
Add the potaoes to the pan (add oil if necessary) and fry until crisp and brown. Remove and drain on kitchen paper.
Slice chicken breasts in thin strips, cutting across the grain. Add the chicken strips to the pan with 2 of the sliced garlic cloves and saute until done.
To assemble the salad, take one serving plate for each person and cover with lettuce leaves for the base layer.
Arrange the tomato and avocado over the lettuce. Add onion, olives, egg, green pepper and chicken, being as creative as you like. Sprinkle the potatoes and crumbled bacon pieces over the salad.
Finally, make the dressing by mixing the olive oil, vinegar, lemon juice, black pepper and crushed garlic clove together. Stir well and spoon over the salad.
Insiders tip: Cactus Toms "Secret" Salad Dressing
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